How to Make Homemade Chicken Stock

Three mason jars of chicken broth on a counter.

How to Make Homemade Chicken Stock

Homemade chicken stock is a flavorful liquid crafted by simmering chicken bones, vegetables, and herbs over time. Its rich depth enhances dishes, serving as a robust base for sauces, soups, and various recipes.

Course broth, stock

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 14kcal

Author Jere' Cassidy

Equipment

Ingredients

chicken bones the bones from a rotisserie chicken work great, chicken wings, or bones from a roasted chicken.
1 large onion
2 carrots
2 stalks celery
aromatics garlic, herbs, peppercorns, star anise, rosemary
6-8 cups water enough to cover the ingredients in the pot.

Instructions

Peel the onion and cut in half or quarters. Cut the end off of the carrots and celery.
Add all of the ingredients to your stockpot and cover with cold water.
Bring the water to a boil, then turn the heat down to a slow steady simmer.
Cook the stock for 2-3 hours, stirring occasionally. Add more water to keep the ingredients submerged.
When done, let the stock cool a bit then remove the chicken bones and vegetables. Using a large mesh spoon is helpful. When the bones are removed, set a strainer over a large bowl and strain the rest of the ingredients from the stock.
Let the cool to at least 70℉ before placing the stock in the refrigerator. You can keep the stock in the bowl and cover it with a lid, or place it in other airtight containers.
If you want to freeze the stock, pour the cooled stock into plastic freezer bags or other types of freezer storage containers.

Nutrition